We're so glad you're ready to make your own jams and jellies. Ball® Fresh Preserving is here to help. You decide the fruit you wish to preserve and we will guide you along the way. Use our three easy steps and we will show you the recipe and instructions you will need to make your jam or jelly-making a success. Other Helpful Tools Step 1: Choose your fruit: Apple change your fruit Apples should be firm, crisp, and well colored. Avoid those with soft spots or punctures You can adjust the taste of your jam or jelly by using a combination of different apple varieties Apricot, Fresh change your fruit Choose unblemished apricots that are still firm to touch and plump in appearance A ripe apricot is a deep golden–orange color whereas an unripe apricot is more yellow and hard Store ripened apricots in the refrigerator until ready to use; store unripe ones in a brown bag at room temperature until they have softened a little Blackberry change your fruit Choose blackberries that are shiny in appearance, plump and firm Avoid those that are bruised or leaking juice Refrigerate to prevent deterioration until use Wash only when ready for use Blueberry change your fruit Look for blueberries that are firm, plump, dry and have a brilliant blue color with a whitish bloom Refrigerate to prevent deterioration until use Wash only when ready for use Boysenberry change your fruit Choose boysenberries that are shiny in appearance, plump and firm Avoid those that are bruised or leaking juice Refrigerate to prevent deterioration until use Wash only when ready for use Sweet Cherry change your fruit Choose firm, shiny, bright and plump cherries with stems attached Avoid those that are blemished, soft, damaged or sticky (this means that they have been leaking juice) Cherries should be kept moist and cool, so refrigerate until ready to use Sour Cherry change your fruit Choose firm, shiny, bright and plump cherries with stems attached Avoid those that are blemished, soft, damaged or sticky (this means that they have been leaking juice) Cherries should be kept moist and cool, so refrigerate until ready to use Crabapple change your fruit Crabapples should be firm, shiny, and smooth-skinned with stems attached Avoid those with bruises or blemishes Apples should smell fresh, not musty Currant change your fruit Look for brightly colored currants without mold or soft spots Store in the refrigerator until ready to use Wash only when ready for use Grape, Concord change your fruit Select grapes that are plump, firmly attached to the stem, wrinkle free, and that have a good color Store in the refrigerator until ready to use Peach change your fruit Choose ripe, unblemished peaches with fuzzy skins that are still firm to touch but yield to gentle pressure Store ripened peaches in the refrigerator until ready to use If the fruit is hard, then it is not ripe yet. Store in a brown bag at room temperature until they have softened a little Pear change your fruit Select fragrant pears with no bruising, soft spots or punctures Store ripened pears in the refrigerator until ready to use If the fruit is hard, then it is not ripe yet. Store in a brown bag at room temperature until they have softened a little Plum change your fruit Good quality plums will have smooth skins, rich color and may still have a slight whitish bloom Choose ones free of punctures, bruises or any signs of decay Store ripened plums in the refrigerator until ready to use; store unripe ones in a brown bag at room temperature until they have softened a little Raspberry change your fruit Select those that are sweet, plump, and have a rich color Avoid those that are bruised, moldy, leaking juice or have the hull attached Refrigerate until use to prevent deterioration or mold formation Wash only when ready for use Strawberry change your fruit Select strawberries that are firm, plump, deep red in color, shiny, and have attached green caps Refrigerate until use to prevent deterioration or mold formation Wash only when ready for use Don't see the fruit you'd like to work with? Find a recipe. Step 2: Are you making a Jam or Jelly? Jelly Jellies are made from juice that is strained from fruit. Made from juice that is strained from fruit. It is gelled enough to hold its shape when removed from the jar, yet soft enough to spread easily Jam Jams are made by cooking crushed or chopped fruit with sugar or sugar substitutes. Made by cooking crushed or chopped fruit with sugar or sugar substitutes until the mixture will round up on a spoon. They should be firm but spreadable; jams do not hold the shape of the jar. Step 3: Choose your Pectin Ball® Jam Setting Mix with Pectin Designed for jam and jelly recipes sweetened with granulated sugar at traditional or reduced levels. Be assured of a good set with every batch as you capture the fruit's fresh-picked flavor. Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin Designed for jam and jelly recipes featuring fruit juice and sweetened with granulated sugar, sugar substitutes or honey. So, you have flexibility in how you sweeten your jam or jelly, while still being assured of a good set. Calculate You selected: + + Change Combination Your Apricot Jam Recipe For every 2 (240 mL) quilted crystal preserving jars, you will need: Low Sugar No Sugar 330 mL 500 mL Unsweetened fruit juice or thawed concentrate or water 80 mL 80 mL 32 g 32 g Granulated sugar, sugar substitute, or honey up to 132 g none Bottled Lemon Juice 15 mL 15 mL Your Apricot Jam Recipe For every 2 (240 mL) quilted crystal preserving jars, you will need: Traditional Reduced Sugar 330 mL 330 mL 32 g 32 g Granulated sugar 444 g 264 g Bottled Lemon Juice 15 mL 15 mL Your Apricot Jam Recipe For every 2 (240 mL) quilted crystal preserving jars, you will need: Instant Jam 420 mL Ball® RealFruit™ Instant Pectin 40 mL Granulated sugar or Splenda® No Calorie Sweetener, Granulated 170 mL Bottled Lemon Juice 15 mL Your Apricot Jam Recipe For every 2 (240 mL) quilted crystal preserving jars, you will need: Instant Jam 420 mL 42 g Granulated sugar 180 g Bottled Lemon Juice 20 mL Your Apricot Jam Recipe For every 2 (240 mL) quilted crystal preserving jars, you will need: Low Sugar No Sugar juice 500 mL 500 mL Unsweetened fruit juice or thawed concentrate or water 80 mL 80 mL 42 g 42 g Granulated sugar, sugar substitute, or honey up to 132 g none Bottled Lemon Juice 15 mL 15 mL Your Apricot Jam Recipe For every 2 (240 mL) quilted crystal preserving jars, you will need: Traditional Reduced Sugar juice 375 mL 375 mL 42 g 42 g Granulated sugar 444 g 264 g Bottled Lemon Juice 15 mL 15 mL Prepare Your Grapes Remove stems. Pinch grapes with fingers to separate skins and pulp. Finely chop skins; set aside. Add 250 mL water to pulp and simmer 5 minutes, covered. Sieve to remove seeds. Add finely chopped skins to pulp, if desired. Make Your Jam PREPARE waterbath preserver, jars and lids according to manufacturer's instructions, if preserving.* Prepare and measure ingredients for recipe. COMBINE prepared fruit with fruit juice in a large saucepan. Gradually stir in Ball® Jam Setting Mix with Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. ADD sugar, sugar substitute or honey, if using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. PACK based on Enjoy Now or Fresh Preserve steps below. *If you are preserving at an altitude higher than 305 metres above sea level, adjust processing time as indicated by the altitude chart. QUICK TIP: Adding up to 1.25 g butter or margarine will reduce foaming. Make Your Jam PREPARE waterbath preserver, jars and lids according to manufacturer's instructions, if preserving.* Prepare and measure ingredients for recipe. COMBINE prepared fruit and lemon juice (if required) in an 8-quart saucepan. Gradually stir in Ball® Jam Setting Mix with Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. PACK based on Enjoy Now or Fresh Preserve steps below. *If you are preserving at an altitude higher than 305 m above sea level, adjust processing time as indicated by the altitude chart. QUICK TIP: Adding up to 1.25 g butter or margarine will reduce foaming. Make Your Jam STIR sugar and Ball® RealFruit™ Instant Pectin in a bowl. ADD fruit. Stir 3 minutes. LADLE jam into clean jars and let stand 30 minutes. Enjoy immediately, refrigerate up to 3 weeks or freeze up to 1 year. When filling jars, leave 1 cm headspace to allow for food expansion during freezing. QUICK TIP: Plastic freezer jars or glass jars with straight sides work best for freezing. Make Your Jam STIR peaches, sugar (or Splenda®) and lemon juice in a bowl. Let stand 10 minutes. ADD Ball® RealFruit™ Instant Pectin gradually, to prevent clumping. Stir 3 minutes. LADLE jam into clean jars and let stand 30 minutes. Enjoy immediately, refrigerate up to 3 weeks or freeze up to 1 year. When filling jars, leave 1 cm headspace to allow for food expansion during freezing. QUICK TIP: Plastic freezer jars or glass jars with straight sides work best for freezing. Prepare Your Juice The following yields 375500 ml of juice. You will need: . WASH; crush one layer at a time using a potato masher. PLACE in a saucepan. Cover and simmer minutes. STRAIN mixture through dampened jelly bag or several layers of cheesecloth to extract juice. Let juice drip, undisturbed, for 2 to 4 hours. Note: Squeezing the jelly bag may cause jelly to be cloudy. Wash; remove stem and blossom ends; do not peel or core. Cut into chunks. Combine fruit chunks and water in a saucepan. Cover and simmer minutes, stirring occasionally. Crush and simmer additional 5 minutes. Strain mixture through dampened jelly bag or several layers of cheesecloth to extract juice. Let juice drip, undisturbed, for 2 to 4 hours. Note: Squeezing the jelly bag may cause jelly to be cloudy. Wash; remove stems and pits and finely chop. Combine chopped fruit and water in a saucepan. Cover and simmer minutes, stirring occasionally. Strain mixture through dampened jelly bag or several layers of cheesecloth to extract juice. Let juice drip, undisturbed, for 2 to 4 hours. Note: Squeezing the jelly bag may cause jelly to be cloudy. Make Your Jelly PREPARE waterbath preserver, jars and lids according to manufacturer's instructions, if preserving.* Prepare and measure ingredients for recipe. COMBINE prepared juice in an 8-quart saucepan. Gradually stir in Ball® Jam Setting Mix with Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. ADD sugar, sugar substitutes or honey, If using. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. PACK based on Enjoy Now or Fresh Preserve steps below. *If you are preserving at an altitude higher than 305 m above sea level, adjust processing time as indicated by the altitude chart. QUICK TIP: Adding up to 1.25 g butter or margarine will reduce foaming. Make Your Jelly PREPARE waterbath preserver, jars and lids according to manufacturer's instructions, if preserving.* Prepare and measure ingredients for recipe. COMBINE prepared juice in an 8-quart saucepan. Gradually stir in Ball® Jam Setting Mix with Pectin. Add butter, if using. Bring mixture to a full rolling boil that cannot be stirred down, over high heat, stirring constantly. ADD entire measure of sugar, stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat. Skim foam if necessary. PACK based on Enjoy Now or Fresh Preserve steps below. *If you are preserving at an altitude higher than 305 m above sea level, adjust processing time as indicated by the altitude chart. QUICK TIP: Adding up to 1.25 g butter or margarine will reduce foaming. Preserve Your Jam - 2 Easy Methods Enjoy Now Show 1. LADLE hot jelly/jam into hot jars. Cool to room temperature, about 30 minutes. 2. REFRIGERATE jelly/jam or serve immediately. Hide Fresh Preserve Show 1. LADLE hot jelly/jam into hot jars, one at a time, leaving .5 cm headspace. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. 2. PLACE filled jars in preserver, ensuring jars are covered by 2.5 to 5 cm of water. Place lid on preserver. Bring water to gentle, steady boil. 3. PROCESS jars for 10 minutes, adjusting for altitute. Turn off heat, remove lid and let jars stand for 5 minutes. 4. REMOVE jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed. Clean and store jars according to manufacturer's instructions. Hide To adjust the amount of jelly you wish to make, use the following table. Ingredient Amounts for Jelly in (240 mL) Quilted Crystal Preserving Jars Number of Jars Low Sugar No Sugar 1 Prepared juice 250 mL 250 mL Unsweetened fruit juice or thawed concentrate or water 40 mL + 10 mL 40 mL + 10 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 21 g 21 g Granulated sugar, sugar substitute, or honey up to 63 g none Bottled Lemon Juice 7 mL 7 mL 2 Prepared juice 500 mL 500 mL Unsweetened fruit juice or thawed concentrate or water 80 mL 80 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 42 g 42 g Granulated sugar, sugar substitute, or honey up to 132 g none Bottled Lemon Juice 15 mL 15 mL 3 Prepared juice 750 mL 750 mL Unsweetened fruit juice or thawed concentrate or water 125 mL 125 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 63 g 63 g Granulated sugar, sugar substitute, or honey up to 200 g none Bottled Lemon Juice 22 mL 22 mL 4 Prepared juice 1 L 1 L Unsweetened fruit juice or thawed concentrate or water 170 mL 170 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 85 g 85 g Granulated sugar, sugar substitute, or honey up to 264 g none Bottled Lemon Juice 40 mL 40 mL 5 Prepared juice 1.25 L 1.25 L Unsweetened fruit juice or thawed concentrate or water 190 mL + 20 mL 190 mL + 20 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 78 g 78 g Granulated sugar, sugar substitute, or honey up to 327 g none Bottled Lemon Juice 40 mL + 7 mL 40 mL + 7 mL 6 Prepared juice 1.5 L 1.5 L Unsweetened fruit juice or thawed concentrate or water 250 mL 250 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 127 g 127 g Granulated sugar, sugar substitute, or honey up to 396 g none Bottled Lemon Juice 60 mL 60 mL 7 Prepared juice 1.75 L 1.75 L Unsweetened fruit juice or thawed concentrate or water 250 mL + 40 mL 250 mL + 40 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 148 g 148 g Granulated sugar, sugar substitute, or honey up to 465 g none Bottled Lemon Juice 60 mL + 7 mL 60 mL + 7 mL 8 Prepared juice 2 L 2 L Unsweetened fruit juice or thawed concentrate or water 330 mL 330 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 125 g 125 g Granulated sugar, sugar substitute, or honey up to 528 g none Bottled Lemon Juice 80 mL 80 mL NOTE: Do not exceed eight jars per batch. Set may not occur in larger batch sizes. To adjust the amount of jelly you wish to make, use the following table. Ingredient Amounts for Jelly in (240 mL) Quilted Crystal Preserving Jars Number of Jars Traditional Reduced Sugar 1 Prepared juice 190 mL 190 mL Ball® Jam Setting Mix with Pectin 21 g 21 g Granulated sugar 201 g 132 g Bottled Lemon Juice 7 mL 7 mL 2 Prepared juice 375 mL 375 mL Ball® Jam Setting Mix with Pectin 42 g 42 g Granulated sugar 444 g 264 g Bottled Lemon Juice 15 mL 15 mL 3 Prepared juice 560 mL 560 mL Ball® Jam Setting Mix with Pectin 63 g 63 g Granulated sugar 660 g 396 g Bottled Lemon Juice 22 mL 22 mL 4 Prepared juice 750 mL 750 mL Ball® Jam Setting Mix with Pectin 85 g 85 g Granulated sugar 877 g 528 g Bottled Lemon Juice 40 mL 40 mL 5 Prepared juice 940 mL 940 mL Ball® Jam Setting Mix with Pectin 78 g 78 g Granulated sugar 1.05 kg + 42 g 660 g Bottled Lemon Juice 40 mL 7 mL 40 mL 7 mL 6 Prepared juice 1.125 L 1.125 L Ball® Jam Setting Mix with Pectin 127 g 127 g Granulated sugar 1.32 kg 793 g Bottled Lemon Juice 60 mL 60 mL 7 Prepared juice 1.31 L 1.31 L Ball® Jam Setting Mix with Pectin 148 g 148 g Granulated sugar 1.52 kg 925 g Bottled Lemon Juice 60 mL + 7 mL 60 mL + 7 mL 8 Prepared juice 1.5 L 1.5 L Ball® Jam Setting Mix with Pectin 125 g 125 g Granulated sugar 1.75 kg 1.06 kg Bottled Lemon Juice 80 mL 80 mL NOTE: Do not exceed eight jars per batch. Set may not occur in larger batch sizes. To adjust the amount of jam you wish to make, use the following table. Ingredient Amounts for Jam in (240 mL) Quilted Crystal Preserving Jars Number of Jars Low Sugar No Sugar 1 Prepared fruit 170 mL 250 mL Unsweetened fruit juice or thawed concentrate or water 40 mL + 10 mL 40 mL + 10 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 12 g 12 g Granulated sugar, sugar substitute, or honey up to 63 g none Bottled Lemon Juice 7 mL 7 mL 2 Prepared fruit 330 mL 500 mL Unsweetened fruit juice or thawed concentrate or water 80 mL 80 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 32 g 32 g Granulated sugar, sugar substitute, or honey up to 132 g none Bottled Lemon Juice 15 mL 15 mL 3 Prepared fruit 500 mL 750 mL Unsweetened fruit juice or thawed concentrate or water 125 mL 125 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 42 g + 4 g 42 g + 4 g Granulated sugar, sugar substitute, or honey up to 200 g none Bottled Lemon Juice 22 mL 22 mL 4 Prepared fruit 670 mL 1 L Unsweetened fruit juice or thawed concentrate or water 170 mL 170 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 63 g 63 g Granulated sugar, sugar substitute, or honey up to 264 g none Bottled Lemon Juice 40 mL 40 mL 5 Prepared fruit 830 mL 1.25 L Unsweetened fruit juice or thawed concentrate or water 190 mL + 20 mL 190 mL + 20 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 63 g + 12 g 63 g + 12 g Granulated sugar, sugar substitute, or honey up to 328 g none Bottled Lemon Juice 40 mL + 7 mL 40 mL + 7 mL 6 Prepared fruit 1 L 1.5 L Unsweetened fruit juice or thawed concentrate or water 250 mL 250 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 70 g 70 g Granulated sugar, sugar substitute, or honey up to 396 g none Bottled Lemon Juice 60 mL 60 mL 7 Prepared fruit 1.170 L 1.75 L Unsweetened fruit juice or thawed concentrate or water 250 mL + 40 mL 250 mL + 40 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 78 g + 4 g 78 g + 4 g Granulated sugar, sugar substitute, or honey up to 465 g none Bottled Lemon Juice 60 mL + 7 mL 60 mL + 7 mL 8 Prepared fruit 1.33 L 2 L Unsweetened fruit juice or thawed concentrate or water 330 mL 330 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 127 g 127 g Granulated sugar, sugar substitute, or honey up to 528 g none Bottled Lemon Juice 80 mL 80 mL 9 Prepared fruit 1.5 L 2.25 L Unsweetened fruit juice or thawed concentrate or water 375 mL 375 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 127 g + 12 g 127 g + 12 g Granulated sugar, sugar substitute, or honey up to 592 g none Bottled Lemon Juice 80 mL + 7 mL 80 mL + 7 mL 10 Prepared fruit 1.670 L 2.5 L Unsweetened fruit juice or thawed concentrate or water 420 mL 420 mL Ball® Low or No-Sugar Needed Jam Setting Mix with Pectin 117 g 117 g Granulated sugar, sugar substitute, or honey up to 660 g none Bottled Lemon Juice 74 mL 74 mL NOTE: Do not exceed 10 jars per batch. Set may not occur in larger batch sizes. To adjust the amount of jam you wish to make, use the following table. Ingredient Amounts for Jam in (240 mL) Quilted Crystal Preserving Jars Number of Jars Traditional Reduced Sugar 1 Prepared fruit 170 mL 170 mL Ball® Jam Setting Mix with Pectin 12 g 12 g Granulated sugar 201 g 132 g Bottled Lemon Juice 7 mL 7 mL 2 Prepared fruit 330 mL 330 mL Ball® Jam Setting Mix with Pectin 32 g 32 g Granulated sugar 444 g 264 g Bottled Lemon Juice 15 mL 15 mL 3 Prepared fruit 500 mL 500 mL Ball® Jam Setting Mix with Pectin 42 g + 4 g 42 g + 4 g Granulated sugar 660 g 396 g Bottled Lemon Juice 22 mL 22 mL 4 Prepared fruit 670 mL 670 mL Ball® Jam Setting Mix with Pectin 63 g 63 g Granulated sugar 877 g 528 g Bottled Lemon Juice 40 mL 40 mL 5 Prepared fruit 830 mL 830 mL Ball® Jam Setting Mix with Pectin 63 g + 12 g 63 g + 12 g Granulated sugar 1.06 kg + 42 g 660 g Bottled Lemon Juice 40 mL + 7 mL 40 mL + 7 mL 6 Prepared fruit 1 L 1 L Ball® Jam Setting Mix with Pectin 70 g 70 g Granulated sugar 1.32 kg 793 g Bottled Lemon Juice 60 mL 60 mL 7 Prepared fruit 1.170 L 1.170 L Ball® Jam Setting Mix with Pectin 78 g + 4 g 78 g + 4 g Granulated sugar 1.52 kg 925 g Bottled Lemon Juice 60 mL + 7 mL 60 mL + 7 mL 8 Prepared fruit 1.33 L 1.33 L Ball® Jam Setting Mix with Pectin 127 g 127 g Granulated sugar 1.76 kg 1.06 kg Bottled Lemon Juice 80 mL 80 mL 9 Prepared fruit 1.5 L 1.5 L Ball® Jam Setting Mix with Pectin 127 g + 12 g 127 g + 12 g Granulated sugar 1.98 kg 1.19 kg Bottled Lemon Juice 80 mL + 7 mL 80 mL + 7 mL 10 Prepared fruit 1.670 L 1.670 L Ball® Jam Setting Mix with Pectin 117 g 117 g Granulated sugar 2.2 kg 1.32 kg Bottled Lemon Juice 74 mL 74 mL NOTE: Do not exceed 10 jars per batch. Set may not occur in larger batch sizes. To adjust the amount of jam you wish to make, use the following table. Ingredient Amounts for Jam in (240 mL) Quilted Crystal Preserving Jars Number of Jars Instant Jam 1 Prepared fruit 190 mL Ball® RealFruit™ Instant Pectin 20 mL Granulated sugar or Splenda® No Calorie Sweetener, Granulated 80 mL Bottled Lemon Juice 7 mL 2 Prepared fruit 420 mL Ball® RealFruit™ Instant Pectin 40 mL Granulated sugar or Splenda® No Calorie Sweetener, Granulated 170 mL Bottled Lemon Juice 20 mL 3 Prepared fruit 625 mL Ball® RealFruit™ Instant Pectin 60 mL Granulated sugar or Splenda® No Calorie Sweetener, Granulated 250 mL Bottled Lemon Juice 20 mL + 7 mL 4 Prepared fruit 830 mL Ball® RealFruit™ Instant Pectin 80 mL Granulated sugar or Splenda® No Calorie Sweetener, Granulated 330 mL Bottled Lemon Juice 40 mL 5 Prepared fruit 1 L Ball® RealFruit™ Instant Pectin 74 mL Granulated sugar or Splenda® No Calorie Sweetener, Granulated 420 mL Bottled Lemon Juice 40 mL + 7 mL 6 Prepared fruit 1.25 L Ball® RealFruit™ Instant Pectin 120 mL Granulated sugar or Splenda® No Calorie Sweetener, Granulated 500 mL Bottled Lemon Juice 60 mL